Chicken Teriyaki
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8
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Calories
326 kcal
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Course
Main Course
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Cuisine
Asian
Chicken Teriyaki
Description
Chicken teriyaki is made by blending soy sauce, sugar, mirin, sesame oil, fresh ginger, garlic, and water to form a marinade and sauce. The raw chicken thighs are coated in the marinade and refrigerated for one to four hours to absorb flavor without becoming too salty. Cooking options include grilling with direct heat for a charred exterior or broiling in the oven for easy caramelization.
The resulting chicken has a sweet-savory taste from the teriyaki sauce, enhanced by fresh ginger and garlic. The sauce is reserved before cooking to serve alongside the cooked meat, adding moisture and flavor. Topping with scallions and sesame seeds brings a fresh crispness and subtle nutty notes.
Leftover cooked chicken and sauce can be refrigerated up to three days or frozen for longer storage, keeping them separately. Warming leftovers is recommended gently in the oven or microwave to preserve texture and flavor. This flexibility makes the dish practical for make-ahead meals and easy serving with rice or vegetables.
Ingredients
- 1 cup soy sauce
- ¾ cup sugar
- 2 tablespoons mirin
- 2 teaspoons sesame oil
- 2 tablespoons fresh ginger from a 2-inch knob, coarsely chopped
- 4 cloves garlic coarsely chopped
- ¾ cup water divided
- 3 pounds boneless skinless chicken thighs, trimmed
- 1 tablespoon cornstarch
- 3 scallions dark green parts only, for serving
- 1 tablespoon sesame seeds for serving
Instructions
- Make the teriyaki sauce: Combine the soy sauce, sugar, mirin, oil, ginger, garlic, and ½ cup (120 ml) of the water in a blender and process until smooth, about 1 minute. It will be foamy; that's okay. Set aside 1 cup (240 ml) of sauce and refrigerate until ready to cook (you'll use it for serving).
- Place the chicken in a 1-gallon (1L) zipper-lock bag and add remaining blended teriyaki sauce. Press out the air, seal the bag, and turn to coat the chicken with marinade. Refrigerate for at least 1 hour and up to 4 hours (no longer or the dish will be too salty).
- To Grill: Place the chicken on a medium-high grill and cook, covered, until chicken is lightly charred and cooked through, 6 to 8 minutes per side, rearranging as needed to ensure even browning.
- To Broil: Position an oven rack about 6 inches (15 cm) from the broiler and preheat the broiler to high. Prepare a baking sheet by lining it with heavy-duty aluminum foil for easy cleanup. Before placing the chicken on the baking sheet, let any excess marinade drip off to reduce charring and smoke during broiling. Arrange the chicken on the prepared baking sheet. Broil for about 8 minutes on each side, or until it's well-browned and fully cooked. Keep an eye on the broiler while cooking, as the sugar in the marinade can cause some charring on the foil.
- Thicken the sauce: In a small saucepan, whisk the reserved sauce (be sure it’s cold or room temperature), the remaining ¼ cup (60 ml) water, and cornstarch until completely smooth. Bring the sauce to a boil over high heat, then reduce the heat and simmer until thickened, 1 to 2 minutes.
- Slice the chicken crosswise about ½-inch (12-mm) thick, if desired, and serve with the teriyaki sauce, scallions, and sesame seeds. Be judicious with the sauce — a little goes a long way.
Notes
- Marinate chicken between 1 to 4 hours to develop flavor without excessive saltiness.
- Cooked chicken and sauce store separately in airtight containers for up to 3 days in the refrigerator.
- For longer storage, freeze cooked chicken and sauce separately in freezer-safe containers for up to 3 months.
- Reheat chicken covered in foil at 350°F or in microwave; warm sauce on stovetop before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 37g | 74% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 160mg | 53% |
| Sodium | 1913mg | 80% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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